This recipe originally appeared in a 1966 New York Times article by Craig Claiborne, and it’s just as good nearly a half-century later. Not your typical pancake — it was originally meant for dessert — but I’ve had it for breakfast on many a Sunday morning. It’s a cross between a pancake, a crepe, and a popover, and the batter of eggs, flour, milk and a pinch of nutmeg takes five minutes. It comes together so quickly, I often have to wait for the oven to reach 425 degrees. Bake for 15 minutes, and you’ll find this gorgeous pancake, dramatically puffed and golden at the edges. Squirt some lemon or orange or whatever citrus-y thing you have on hand, sprinkle with confectioner’s sugar, slather with your favorite jam or marmalade, and devour with one lucky partner. Technically this could serve four, but that’s not how it goes at our house.
David Eyre’s Pancake
½ cup flour
½ cup milk
Pinch of ground nutmeg
4 tablespoons butter
2 tablespoons confectioners’ sugar
Juice of half a lemon
Fig or blackberry jam, pear butter or any kind of marmalade
1. Preheat the oven to 425 degrees. In a mixing bowl, lightly beat the eggs. Add the flour, milk and nutmeg and lightly beat until blended but still slightly lumpy.
2. Melt the butter in a 12-inch skillet with a heatproof handle over medium-high heat. When very hot but not brown, pour in the batter. Bake in the oven until the pancake is billowing on the edges and golden brown, about 15 minutes.
3. Working quickly, remove the pan from the oven and, using a fine-meshed sieve, sprinkle with the sugar. Return to the oven for 1 to 2 minutes more. Sprinkle with lemon juice and serve with jam, pear butter or marmalade. Serves 2 to 4.